FOOD PRODUCTION (PROFESSIONAL COOKERY) NC IV – TESDA COURSE MODULE

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TESDA TRAINING REGULATIONS FOR FOOD PRODUCTION (PROFESSIONAL COOKERY) NC IV COURSE

The TESDA Course in FOOD PRODUCTION (PROFESSIONAL COOKERY) NC IV consists of competencies that a person must achieve to plan and prepare foods to meet special dietary and cultural needs; designs menus, plan and implement a food safety program; catering events; and manage a team of cooks for guests in hotels, motels, restaurants, clubs, canteens, resorts, luxury liners and cruise ships within the company’s acceptable standards. He/she is also able to implement and/or execute plans and monitor expenses to generate the required gross profit margins.

This Qualification is packaged from the competency map of the Tourism Sector (Hotel and Restaurant)

A person who has achieved this qualification is competent to be:

  • Sous Chef
  • Executive Sous Chef

TRAINEE ENTRY REQUIREMENTS

Trainees or students who would like to enroll in this course should possess the following requirements:

  • must be competent in FOOD PRODUCTION (PROFESSIONAL COOKERY) NC III qualification gained through training or experience or certification
  • can communicate in advance English in both oral and written form;
  • can perform advance mathematical computation;
  • must be a holder of a Health Certificate (free of Hepatitis or any
    communicable disease)

FOOD PRODUCTION (PROFESSIONAL COOKERY) NC IV COURSE

Course Title: FOOD PRODUCTION (PROFESSIONAL COOKERY)
Level: NC IV
Nominal Training Duration :

Basic Competencies – 47 Hours
Common Competencies – 190 Hours
Core Competencies – 465 Hours
Supervised Industry Learning (SIL) – 160 hours

Total Duration: 862 Hours

This course is designed to enhance the knowledge, skills, behavior and motivations of a food production professional to be competent in team leading or supervision in a professional catering and food production operation in accordance with industry standards. As a manager of a food production kitchen, the professional will also reinforce competencies to plan and manage menus for specific market requirements, special dietary, religious and cultural requirements, catering events and functions, bakery and patisserie production, as well as preparing catering tenders, monitor costs and revenues, and implement and develop programs related to safety, health, environment, food safety and sustainability.

COMPETENCIES REQUIRED IN FOOD PRODUCTION (PROFESSIONAL COOKERY) NC IV

To obtain this course, all units prescribed for this qualification must be achieved.

This units of competency comprising this qualification include the following:

UNIT CODE CORE COMPETENCIES (465 Hours)
TRS512311 Manage food production operations for catering
TRS512312 Manage bakery and patisserie operations for catering
TRS512313 Select catering system
TRS512314 Design menus to meet specific market requirements
TRS512315 Design meals to meet special dietary, religious and cultural requirements
TRS512316 Prepare catering tenders
TRS512317 Plan and manage menu-based catering for an event or function
TRS512318 Manage catering costs and revenues
TRS512319 Develop a food safety program
TRS512320 Implement safety, health, environmental, and sustainable policies and procedures
UNIT CODE COMMON COMPETENCIES (190  Hours)
TRS141208 Maintain hospitality industry knowledge
TRS141209 Perform child protection duties relevant to the tourism industry
TRS141210 Develop and supervise operational approaches
TRS141211 Manage quality customer service
TRS141212 Manage finances within a budget
TRS141213 Plan and implement a series of training events
TRS141214 Use the assessment system for training outcomes
UNIT CODE BASIC COMPETENCIES (47 Hours)
500311401 Utilize specialized communication skills
500311402 Develop and lead teams
500311403 Perform higher-order thinking processes and apply techniques in the workplace
500311404 Contribute to the practice of social justice in the workplace
500311405 Manage innovative work instructions
500311406 Manage and evaluate usage of information
500311407 Lead in improvement of Occupational Safety and Health (OSH) programs, policies and procedures
500311408 Lead towards improvement of environment work programs, policies and procedures
500311409 Sustain entrepreneurial skills

This section gives the details and contents of the units of competency required in FOOD PRODUCTION (PROFESSIONAL COOKERY) NC IV. These units of competency are categorized into basic, common and core competencies.

CORE COMPETENCIES

Core competency units comprising the qualification in FOOD PRODUCTION (PROFESSIONAL COOKERY) NC IV.

UNIT OF COMPETENCY : MANAGE FOOD PRODUCTION OPERATIONS FOR CATERING
UNIT CODE : TRS512311

This unit covers the knowledge, skills and attitude to cook and present a variety of complex dishes in a range of settings within the hospitality industry workplace context

  1. Prepare a range of complex dishes based on menu requirements and enterprise standards
    • Production/service of menu is communicated with front of house staff
    • Special Ingredients and sustainable ingredients, if appropriate, are used and determined with accurately calculated quantities according to recipes and specifications.
    • Conditions of ingredients are ensured to maintain the freshness and quality.
    • Tools and equipment that are environmentally friendly are selected and used to in accordance to menu requirements.
    • Work schedule and workflow plan are designed to maximize teamwork and efficiency.
    • A clear and complete mise en place list is prepared.
    • Preparation techniques for a variety of ingredients are identified according to enterprise standards and recipe
    • Appropriate purchasing, receiving, and storing procedures are established and correctly observed.
    • Trimmings and wastage are minimized through appropriate preparation and handling.
    • Thawing of frozen items are maintained in accordance enterprise standards.
    • Selection of complex dishes are cooked using a variety of cooking methods and complex techniques appropriate for the dishes selected.
    • Complex dishes are prepared in a logical manner and within industry realistic time frame.
    • Sauces, garnishes, and accompaniments appropriate for the dishes are prepared.
    • Workplace and food safety, sanitation and hygiene in accordance with HACCP standards are applied.
    • Complex dishes are kept at required storage or holding temperatures to maintain quality and freshness prior to service.
    • Heating procedures of cold or frozen stored food are followed according to enterprise standards.
  2. Plate and present a range of complex dishes
    • A variety of complex dishes are presented according to plating and presentation requirement including ways of serving.
    • Appropriate service wares or eco-friendly packaging are selected to suite the type and style of presentation for complex dishes.
    • Dishes are portioned according to required service requirements and enterprise standards.
    • Dishes are presented hygienically, logically and sequentially within required timeframe
    • Dishes are evaluated and visually adjusted for presentation.
  3. Store complex dishes
    • Fresh and/or cryovac items are stored according to enterprise standards
    • Food items are stored in appropriate containers and are properly labeled according to sanitation and safety standards and FIFO procedures.
    • Storage conditions are ensured to maintain freshness and quality.
    • Economic viability of preparation and holding quantities are ensured.

UNIT OF COMPETENCY : MANAGE BAKERY AND PATISSERIE OPERATIONS FOR CATERING
UNIT CODE : TRS512312

This unit covers the knowledge, skills and attitude to cook and present a variety of patisserie and bakery products for a catering within the hospitality industry workplace context

  1. Prepare a range of complex desserts, bakery and patisserie goods for bulk production
    • Production/service of menu is communicated with front of house staff
    • Special Ingredients and sustainable ingredients, if appropriate, are used and determined with accurately calculated quantities according to recipes and specifications.
    • Conditions of ingredients are ensured to maintain the freshness and quality.
    • Tools and equipment that are environmentally friendly are selected and used to in accordance to menu requirements.
    • Work schedule and workflow plan are designed to maximize teamwork and efficiency.
    • A clear and complete mise en place list is prepared.
    • Preparation techniques for a variety of ingredients are identified according to enterprise standards and recipe requirements.
    • Appropriate purchasing, receiving, and storing procedures are established and correctly observed.
    • Trimmings and wastage are minimized through appropriate preparation and handling.
    • Thawing of frozen items are maintained in accordance enterprise standards.
    • Selection of complex desserts, bakery and patisserie products are prepared using a variety of baking and complex techniques appropriate for the dishes selected.
    • Complex bakery and patisserie products are prepared to desired product characteristics, and baked to enterprise requirements and standards in a logical manner and within industry realistic time frame.
    • Sweet sauces, filling, coating/icings, ecorations/garnishes and accompaniments appropriate for the bakery and patisserie products are prepared.
    • Workplace and food safety, sanitation and hygiene in accordance with HACCP standards are applied.
    • Complex desserts, bakery and patisserie products are kept at required storage or holding temperatures to maintain quality and freshness prior to service.
  2. Present a range of complex desserts, bakery and patisserie goods for catering
    • A variety of complex desserts, bakery and patisserie products are presented according to plating and presentation requirement including ways of serving.
    • Appropriate service equipment are selected to suite the type and style of presentation for complex dishes.
    • Complex desserts, bakery and patisserie products are portioned according to required service requirements and enterprise standards.
    • Dishes are presented hygienically, logically and sequentially within required timeframe
    • Dishes are evaluated and visually adjusted for presentation.
  3. Store complex bakery and patisserie goods
    • Desserts, bakery and patisserie products items are stored at correct temperature and conditions of storage.
    • Suitable eco-friendly packaging are selected and used to preserve taste, appearance and quality
    • Food items are stored in appropriate containers and are properly labeled according to sanitation and safety standards and FIFO procedures.
    • Storage conditions are ensured to maintain freshness and quality.
    • Economic viability of preparation and holding quantities are ensured.

UNIT OF COMPETENCY : SELECT CATERING SYSTEM
UNIT CODE : TRS512313

This unit covers the knowledge, and skills required to evaluate and select an integrated production, distribution and service catering system to meet the food production needs of a catering organization. It requires the ability to determine catering system requirements for the organization, evaluate operational aspects of different catering system and select a system, which suits the characteristics and needs of the organization.

  1. Establish enterprise requirements for a catering system
    • Catering requirements are researched and reviewed taking into account all relevant factors
    • Enterprise constraints in selecting a system are identified.
  2. Evaluate and select the catering system
    • A range of alternative catering systems are identified.
    • Agreed enterprise requirements are evaluated for all stages of the food production process against systems.
    • The advantages and disadvantages of systems are considered in making recommendation.

UNIT OF COMPETENCY : DESIGN MENUS TO MEET SPECIFIC MARKET REQUIREMENTS
UNIT CODE : TRS512314

This unit deals with the performance outcomes, skills and knowledge required to design profitable menus for all types of cuisines and food service styles. It requires the ability to identify target markets for the organization, design menus to meet market preferences, price menu items and to monitor and evaluate the success of menu performance.

  1. Identify and evaluate target market
    • Characteristics of the different markets within the vicinity are identified based on past and current operations and performance.
    • Target markets are identified based on review of the current market place and the nature and style of the operations
    • Preferences of key market are evaluated and matched with overall enterprise products and services
  2. Evaluate market trends in food service
    • Information sources on market trends in food service are identified and accessed
    • Market trends are evaluated for relevance to the enterprise current and potential market
  3. Create menus based on market analysis and within budgetary constraints
    • Relevant market trends and market needs are incorporated into food service and menu planning
    • Menus are developed taking into account resources and enterprise operational constraints or limitations
    • Menus are constructed to meet budget and profitability targets
    • Menus are developed taking into account requirements/preferences
  4. Monitor menu performance
    • Customer satisfaction with menu is monitored based on demand patterns and in consultation with customers and operational staff
    • Menu items are analyzed in terms of sales and profit performance
    • Menus are adjusted based on feedback and profitability

UNIT OF COMPETENCY : DESIGN MEALS TO MEET SPECIAL DIETARY, RELIGIOUS AND CULTURAL REQUIREMENTS
UNIT CODE : TRS512315

This unit covers the preparation and cooking of foods to meet special dietary, religious and cultural needs. It covers the ability to apply basic nutritional principles as well as deal with special dietary and cultural requirements normally encountered in a variety of hospitality and catering establishments.

  1. Confirm special dietary, religious and cultural requirements
    • Dietary, religious and cultural food requirements are identified according to instructions from customers and relevant persons.
    • Menus in accordance with dietary, religious and cultural food requirements are designed
    • Health consequences of ignoring special dietary requirements of customer and common food allergens are considered
    • Recipes are modified according to specific diets and cultural requirements
    • Specialized ingredients are selected based on dietary and cultural food requirements
    • Suppliers are identified and selected for purchasing of products
  2. Prepare meals to satisfy nutritional and specific dietary, religious and cultural requirements
    • Special dietary and cultural food requirements are followed and communicated to team members.
    • Ingredients are selected to ensure optimum nutritional values.
    • Appropriate tools and equipment for specific diets and cultural needs are used.
    • Suitable preparation and cooking techniques to retain optimum nutritional values are applied
    • Foods are presented and served with appropriate garnishes and accompaniments are added to enhance service presentation
  3. Store special dietary, religious and cultural dishes
    • Fresh and/or cryovac items are stored according to enterprise standards
    • Food items are stored in appropriate containers and are properly labeled according to sanitation and safety standards and FIFO procedures.
    • Storage conditions are ensured to maintain freshness and quality.
    • Economic viability of preparation and holding quantities are ensured

UNIT OF COMPETENCY : PREPARE CATERING TENDERS
UNIT CODE : TRS512316

This unit deals with the skills and knowledge required to prepare tenders for catering contracts in a range of settings within the in the hotel industries workplace context. Tenders may relate to contracts for one-off events or for the longer term provision of catering services.

  1. Identify tender requirements
    • Contents of the tender brief are interpreted and assessed in terms of the organization’s capacity to meet stated requirements.
    • Key objectives and/or requirements of tender are clarified in consultation with management.
    • Fixed and variable costing elements are analyzed in consultation with management.
    • Tendering criteria and condition are identified and analyzed.
  2. Determine ability to meet tender requirements and conditions
    • Ability to provide catering service/s specified in tender is/are assessed.
    • Viability of tendering for the provision of catering service/s are assessed.
    • Unique requirements of tender are identified.
  3. Estimate costs
    • Enterprise rate and/or costing schedules to establish costing are used.
    • Availability of labor, equipment, materials and other relevant items according to enterprise requirements are confirmed.
  4. Prepare submission for management
    • Required resources and capacity with submission are outlined.
    • Proposed products and outcomes to meet tender requirements, including menus, food and beverage specifications, style of service, theme and décor are developed.
    • Cost estimate within submission are outlined.
    • Operational details within submission are outlined.
    • Proposed products and outcomes required to meet tender requirements are outlined.
    • Possible competitors are evaluated and appropriate strategies to address competitive issues are developed.
  5. Prepare tender documents
    • Tender documents within the designated timelines according to requirements of the brief are prepared.
    • Tender documents in a format that maximizes the use of presentation and promotional techniques are presented.

UNIT OF COMPETENCY : PLAN AND MANAGE MENU-BASED CATERING FOR AN EVENT OR FUNCTION
UNIT CODE : TRS512317

This unit covers the skills and knowledge required to to plan, write and manage menu-based food production in commercial food production environments for an event or function. It involves developing the catering concept and planning and developing an operational plan to meet requirements.

  1. Identify key objectives of an event
    • Key objectives of event are clarified in consultation with customer/s and/or key stakeholders.
    • Key information are identified and analyzed in consultation with customer/s and/or key stakeholders and other relevant parties.
    • Factors which might impact on the event are identified and analyzed.
  2. Plan and write menus for catering
    • Enterprise and/or clients requirements for menu/s are established.
    • Menus for enterprise operations are developed based on requirements which includes consideration for ensuring menu balance, control of labor costs, optimizing product usage and plan for production schedules.
    • Menu costing appropriate to the requirements and budget of the client are prepared.
    • Finished/final menu based on client requirements and enterprise standards are produced.
  3. Prepare the catering for an event or function
    • The key elements for catering are identified and defined in consultation with stakeholders in accordance with organization standards, policies and procedures and within acceptable time frames.
    • Overall event concept, theme and format which reflects key objectives agreed upon with customer/s and/or key stakeholders are developed.
    • Operational practicality and cohesiveness of the catering concept theme and format are verified through consultation and analysis.
  4. 4. Prepare and implement an operational plan for the catering of an event or function
    • Operational plan for the provision of catering and ancillary services is prepared including the identification of steps, activities and sequence.
    • Risk management is incorporated in the operation plan.
    • Details are reviewed, verified and approved with the client and relevant stakeholders.
    • Written agreement are gained from customer/s and /or stakeholders.
    • Accurate and complete information on the catering concept, operational plans and Banquet Event are provided to all relevant stakeholders to ensure timely and effective planning and implementation.
    • The catering plan for the event is implemented and monitored making adjustments as required.
    • Feedback is obtained after the event and plans are reviewed to evaluate the degree to which it met objectives and customer requirements.

UNIT OF COMPETENCY : MANAGE CATERING COSTS AND REVENUES
UNIT CODE : TRS512318

This unit covers the process required to enable an executive chef and operations manager to manage catering revenue and cost by using a system that tracks the performance of a food operation within an enterprise.

  1. Use financial record keeping technology
    • Computer systems to facilitate implementation of identified purchasing, ordering and financial controls are identified and used
    • Appropriate and effective software are identified and used as part of the computer system.
    • Catering cost and revenue objectives and requirements are identified and integrated into existing financial control system
    • Catering financial data is entered and manipulated into established control system
  2. Create financial control system
    • financial control system specifically designed to record and track the performance of the catering department is developed.
    • Financial data is entered into the catering computerized control system
  3. Create production control system
    • An effective production control system to record and track the performance of the catering department is developed.
    • Production data is entered into the computerized catering control system
  4. Respond to the outcomes produced by the established control systems
    • Expenses deemed unacceptable are addressed with appropriate solutions
    • Revenue figures deemed unacceptable are addressed with appropriate solutions
    • Revised budget figures are negotiated with management to obtain desired profits

UNIT OF COMPETENCY : DEVELOP A FOOD SAFETY PROGRAM
UNIT CODE : TRS512319

This unit refers to the development, implementation and evaluation of a food safety program for a hospitality or catering operation where food is stored, prepare and served.

  1. Evaluate organizational needs for a food safety program
    • Type of enterprise/establishment is determined
    • Organizational characteristics that impact on food safety are evaluated.
    • Potential food safety hazards or any particular issues or risk situations in food handling operations and processes are identified.
    • Existing product specifications are evaluated, product suppliers are identified and quality assurance specifications for foodstuff supplied are determined.
    • Existing policies and procedures and monitoring practices, including record keeping, are evaluated and the need for change or enhancement is assessed.
  2. Develop a food safety program for a specific commercial catering enterprise
    • Food safety program is designed to integrate regulatory requirements and standards into policies and procedures that suit the characteristics and needs of the enterprise in consultation with colleagues and stakeholders.
    • Food production flow charts are developed and critical control points in the food production system are identified.
    • Methods of control for critical points and hazards are established.
    • Standard operational policies and procedures to support the food safety program including control procedures and corrective actions and measures, and contingency plans are developed or modified.
    • Procedures for systematic monitoring of controls and associated record keeping are developed.
    • Corrective action procedures for uncontrolled hazards are developed
    • Product specifications covering food items prepared and sold are developed or modified and recorded.
    • Compliance of food safety program with regulatory requirements and standards is ensured 2.9 Training needs are identified, and a training plan or program is developed based on needs.
    • Practical user friendly recording system is established to document food safety performance
    • Schedule for regular review of the food safety program is developed
    • Food safety program are documented and provided to regulatory authorities as required.
  3. Implement the food safety program
    • Food safety programs, policies, procedures and product specifications are communicated to management and colleagues in the workplace, and display of appropriate signage and access to information are ensured.
    • Training and mentoring related to the food safety program is organized
    • Operational activities to ensure compliance to policies and procedures are monitored
    • Response to incidents of uncontrolled food hazards are managed and implementation of corrective action procedures are overseen.
    • Changes to practices that led to the food safety breach are made, and changes are documented, communicated and implemented.
    • Food safety management documents are maintained.
  4. Participate in food safety audit
    • Audited food safety program as required by legislation is ensured.
    • Food safety program audits are participated in and assistance to inspectors is provided.
    • Records of food audits according to legislative requirements are retained.
  5. Evaluate and revise the food safety program
    • Operation and results of the food safety program are monitored according to schedule and in consultation with colleagues and other stakeholders
    • Scheduled review of operational policies, procedures, product specifications, monitoring systems, and record keeping methods are conducted and changes, revisions or additions required are identified.
    • Test and/or measures to validate required safety standards are carried out.
    • Food safety program is revised to incorporate amendments or additions
    • Records are kept to tracking changes and amendments to the food safety programs and provided to regulatory authorities as required.
    • Changes and of when they commence are communicated, and inclusion in production processes is monitored.
    • Need for additional training based on evaluation of the program and changes to food safety practices is identified.

UNIT OF COMPETENCY : IMPLEMENT SAFETY, HEALTH, ENVIRONMENTAL, AND SUSTAINABILE POLICIES AND PROCEDURES
UNIT CODE : TRS512320

This unit describes the outcomes required to implement SHES policies and procedures on a site adhering to defined policies and procedures to ensure own safety and that of others, together with protection of the environment. The unit includes implementation of recognized environmental care principles.

  1. Apply SHES practices
    • Aspects of sustainability are identified to analyze the workplace.
    • Procedures are analyzed for assessing compliance with SHES regulations, including sustainable building design.
    • Potential for change in aspects of the workplace environment are reviewed to enhance sustainability.
    • Applicable Occupational Health and Safety (OHS), environmental, legislative and organizational requirements relevant to the implementation of SHES policies and procedures are identified and followed.
    • Information on environmental, sustainability and resource efficiency systems and procedures are collected, and input are sought from stakeholders, key personnel and specialists.
    • Information from a range of sources are collected, analyzed and organized to provide information/advice and tools/resources for improvement opportunities.
    • Communication with others is established and maintained in line with SHES requirements
    • Tasks are performed in a safe manner and in line with legislative requirements and environmental care principles, organizational policies and procedures
    • Duties, equipment and materials are organized in line with SHE requirements and organizational procedures
  2. Assess and control risks
    • SHES issues and hazards in the work area are detected, assessed and reported to appropriate personnel.
    • Current practice is evaluated and opportunities to enhance sustainability are determined.
    • Work practices and processes are analyzed to identify areas for improvement in relation to SHE issues and hazards.
    • Changes to work practices and processes to improve SHE concerns are proposed, provided to appropriate personnel and acted on as directed.
    • Ethical dilemmas of workplace sustainable practices are explored.
    • Workplace procedures and work instructions are followed for controlling risks and protecting the environment.
    • Team members supervised and supported to identify possible areas for improved practices and resource efficiency in work area
    • Alternative solutions to workplace SHES issues are evaluated.
    • SHES, hazard, environmental or incident reports are completed in line with workplace procedures and legislation.
    • Continuous improvement strategies are applied to own work area of responsibility, including ideas and possible solutions to communicate to the work group and management
  3. Follow emergency procedures
    • In an emergency, appropriate personnel are identified and contacted
    • Workplace procedures for dealing with own safety, safety of others, environmental incidents, accidents, and emergencies are followed within scope of responsibilities
    • Emergency and evacuation procedures are practiced, recorded and implemented as required
    • SHES procedures are recorded and reported in line with workplace procedures
  4. Implement environmental procedures
    • Organizational environmental goals are identified and assessed.
    • Implement and integrate environmental and resource efficiency improvement plans, including waste management, water conservation strategies and sustainable cleaning practices for own work group with day-to-day and other operational activities
    • Training and operational controls are implemented in line with workplace procedures
    • Environmental measures and impact on the environment are monitored and corrective action taken as required in line with workplace procedures.
    • Document and communicate outcomes to report on efficiency targets to key personnel and stakeholders.
  5. Promote engagement with safety, health, environmental and sustainability policies and procedures
    • Ongoing collaboration are engaged with peers and others
    • Equitable participation in sustainable practices that integrate the service delivery systems from all stakeholders is encouraged.
    • Proper application of procedures that support engagement is encouraged.
    • Accurate information targeted to stakeholder interests/needs are presented.
    • Achievements are identified and promoted throughout the organization
    • Successful strategies are promoted and participants are rewarded where possible
    • New efficiency targets are set and investigated, and new tools and strategies are applied.

COMMON COMPETENCIES

UNIT OF COMPETENCY : MAINTAIN HOSPITALITY INDUSTRY KNOWLEDGE
UNIT CODE : TRS1412018

This unit deals with the skills and knowledge required to maintain hospitality industry knowledge in a range of settings within the hotel and travel industries workplace context.

  1. Seek information on the hospitality industry
    • Sources of information on the hotel and travel industries are identified and accessed
    • Information on the hotel and travel industries to assist effective work performance within the industries are obtained
    • Specific information on relevant sector(s) of work are accessed and updated
    • Knowledge of the hotel and travel industries in the correct context to enhance quality of work performance are used
    • Information on other industries to enhance quality of work performance are obtained
  2. Source and apply information on legal and ethical issues for the hospitality industry
    • Information on legal issues and ethical issues to assist effective work performance are obtained
    • Information on legal ethical issues are reviewed and selected
    • Day-to-day hospitality industry activities are conducted in accordance with legal obligations and ethical industry practices
  3. Update hospitality industry knowledge
    • A range of opportunities to update general knowledge of the hotel and travel industries are identified and used
    • Current issues of concern to the industries are monitored
    • Knowledge with customers and colleagues as appropriate and incorporate this into day-to-day work activities are shared and updated

UNIT OF COMPETENCY : PERFORM CHILD PROTECTION DUTIES RELEVANT TO THE TOURISM INDUSTRY
UNIT CODE : TRS141209

This unit deals with skills and knowledge required to understand the issue of child sexual exploitation by tourists and apply simple protective measures which are applicable for staff working in the hotel and travel industries.

  1. Identify the issue of sexual exploitation of children by tourists
    • The problem of child sexual exploitation of children by tourists (otherwise known as child-sex tourism) is defined
    • The impact of child sexual exploitation on children, communities and the hotel and travel industries is described
    • Suspicious behaviors that may be exhibited by child sex tourists are identified
  2. Describe national, regional and international actions to prevent the sexual exploitation of children by tourists
    • The United Nations Convention on the Rights (UNCRC) of the Child and the main UN Articles relating to the rights of all children to be safe from sexual exploitation are located and familiarized
    • The national, regional and international initiatives to prevent the sexual exploitation of children by tourists are examined
    • Reporting mechanisms if suspicious behavior is observed are identified
  3. Describe actions that can be taken in the workplace to protect children from sexual exploitation by tourists
    • A list of actions that can be taken by staff working in each labor division of the hotel and travel industries are prepared to prevent the sexual exploitation of children by tourists
    • The best action that can be taken by a staff for particular situations in preventing the sexual exploitation of children by tourists are selected
    • Participating in national and regional campaigns to promote greater public awareness and action to prevent child sexual exploitation in tourism destinations

UNIT OF COMPETENCY : DEVELOP AND SUPERVISE OPERATIONAL APPROACHES
UNIT CODE : TRS141210

This unit deals with the skills and knowledge required to develop and supervise operational approaches in a range of settings within the hotel industries.

  1. Communicate work roles activities
    • Operational plans and objectives to team members are identified, developed and communicated
    • Skills of team members to tasks and duties and develop job responsibilities in line with enterprise guidelines are matched
    • Requirements of jobs and tasks clearly to team members are communicated establish appropriate targets and task objectives are developed
    • Work activities to ensure completion of tasks are prioritized in accordance with work requirements
    • Training and learning opportunities into work activities are identified and incorporated
    • Clear supervisory and reporting responsibilities in line with organizational requirements are maintained
  2. Maintain effective working relations
    • Problems with team members are recognized and addressed
    • Assistance of team members when difficulties arise to achieve allocated tasks are sought
    • Requirements of work activities using a participative approach are communicated
    • Disagreements and conflicts constructively using appropriate conflict management strategies are managed
  3. Provide feedback
    • Clear and constructive feedback to individuals to support achievement of outcomes are provided
    • Team and individual performances to ensure team members are able to achieve goals are monitored
    • Opportunity for individual development is identified
    • Clear supervisory and reporting responsibilities in line with organizational requirements are maintained

UNIT OF COMPETENCY : MANAGE QUALITY CUSTOMER SERVICE
UNIT CODE : TRS141211

This unit covers the knowledge, skills and attitudes required to manage customer service quality in the workplace within a tourism or hospitality context. It focuses on the need to develop active approaches to service quality issues with some strategic focus.

  1. Develop approaches to enhance customer service quality
    • Information on customer needs, expectations and satisfaction levels is obtained using both informal and formal research.
    • Opportunities are provided for both customers and colleagues to provide feedback on products and services.
    • Changes in internal and external environments are reviewed and findings are integrated into planning for quality service.
    • Opportunities are provided for colleagues to participate in the customer service planning process.
    • Standards and plans are developed to address key quality service issues.
  2. Manage the delivery of quality service
    • Customer service standards and expectations are clearly communicated to colleagues.
    • Access to information on service standards and delivery is provided to colleagues
    • Coaching is used to assist colleagues to deal with customer service issues and to take responsibility for service outcomes.
    • Customer service in the workplace is monitored to ensure standards are met in accordance with enterprise policies and procedures.
  3. Monitor and adjust customer service
    • Feedback is sought from customers on an ongoing basis and this is used to improve performance where applicable.
    • Customer service problems are identified and adjustments to standards, systems and procedures are made to ensure continued service quality.
    • New approaches are communicated to all those involved in service delivery within appropriate timeframes.

UNIT OF COMPETENCY : MANAGE FINANCES WITHIN A BUDGET
UNIT CODE : TRS141212

This unit covers the knowledge, skills and attitudes required to take responsibility for budget management where others may have developed the budget.

  1. Allocate budget resources
    • Funds are allocated according to agreed priorities.
    • Changes in income and expenditure priorities are discussed with colleagues prior to implementation
    • All relevant personnel are consulted and informed in relation to resource decisions
    • Awareness of the importance of budget control is promoted
    • Detailed records of resource allocation are maintained in accordance with enterprise control systems
  2. Monitor financial activities against budget
    • Actual income and expenditures are checked against budget and at regular intervals
    • Financial commitments are included in all documentation to ensure accurate monitoring Deviations are identified and reported according to company policy and significance of deviation
    • Options for more effective management of deviations are investigated
    • Colleagues are advised of budget status in relation to targets within agreed timeframes
  3. Identify and evaluate options for improved budget performance
    • Existing costs and resources are assessed and areas for improvement are identified
    • Desired outcomes are discussed with relevant colleagues
    • Research is conducted to investigate new approaches
    • Benefits and disadvantages of new approaches are defined and clearly communicated
    • Impacts on customer service levels and colleagues are considered when developing new approaches
    • Recommendations are presented clearly and logically to the
      appropriate person/department
  4. Complete financial reports
    • All required financial reports are completed within designated timelines Clear and concise information are produced to enable informed decision making
    • Reports are promptly forwarded to the appropriate person/department.

UNIT OF COMPETENCY : PLAN AND IMPLEMENT A SERIES OF TRAINING EVENTS
UNIT CODE : TRS141213

This unit covers the knowledge, skills and behavior required to plan training events in response to identified workplace need and administer the implementation to optimize training effectiveness. This unit reflects a management function and not a trainer function and is likely to be applicable to an organization that has multiple workplaces/sites.

  1. Plan a series of training events
    • Training needs are identified and verified
    • Training needs are identified and prioritized.
    • Resources available to support training events to address identified training need are determined
    • Training events that will address identified workplace training need are identified.
    • Availability of learners to attend and participate in identified training events are determined.
    • Stakeholders in planning activities are involved.
    • A schedule for implementing identified training events is developed.
    • An operational plan to support the implementation of identified training events is developed.
    • The implementation plan for training events with stakeholders is shared.
    • Identified learners to engage with established training events are encouraged
  2. Implement a series of training events
    • Identified support for learners to attend identified training events is provided
    • Resources for supervisors to maintain required service levels during identified training events are provided
    • Learners of attendance requirements as required by the organization are advised
    • Feedback from learners on individual training events is captured
    • Planned schedule of training events on the basis of feedback and other issues arising is modified
    • Training events to monitor and evaluate their implementation are attended
    • Contact with training event organizers/providers is maintained
  3. Review planning and implementation of a series of training events
    • The impact of attendance at training event is evaluated
    • The value-for-money provided by engagement with training events is assessed.
    • Ways in which more cost-effective use of training events could be effected are identified A report on the use of training events within the organization is prepared

UNIT OF COMPETENCY : USE THE ASSESSMENT SYSTEM FOR TRAINING OUTCOMES
UNIT CODE : TRS141214

This unit covers the knowledge, skills and behavior required to manage an assessment system for employees within a work context

  1. Communicate the assessment system
    • The purpose of the assessment system is defined
    • Assessment system features and procedures to relevant stakeholders is documented and circulated
    • Procedures for keeping relevant stakeholders informed about key features of the assessment system are established
  2. Provide support for enterprise assessors
    • Assessors meet required competency standards is verified
    • Required training for assessors is identified
    • Moderation of assessments is provided.
    • Feedback to assessors on their performance is provided
    • Networking amongst assessors is facilitated
  3. Manage the assessment record keeping system
    • The internal records required to support the assessment system is identified and developed
    • The requirements for completing the assessment records are described
    • The assessment records are filed.
    • The assessment record keeping system is reviewed and updated.
  4. Maintain quality assurance procedures
    • Quality assurance procedures for the assessment system are defined
    • Internal audits of the assessment system are undertaken
    • The results of quality assurance audits to improve the assessment system are used
    • The applicability of the existing quality assurance procedures to the dynamic nature of the assessment system is reviewed
  5. Report on the contribution made by the assessment system to enterprise training and performance
    • The outcomes that the assessment system has produced are identified
    • The assessment system is reviewed
    • Recommendations for change to the assessment system are made
    • A report is produced and circulated
    • The existing assessment system on the basis of responses to the report is revised

BASIC COMPETENCIES

UNIT OF COMPETENCY : UTILIZE SPECIALIZED COMMUNICATION SKILLS
UNIT CODE : 500311401

This unit covers the knowledge, skills and attitudes required to use specialized communication skills to meet specific needs of internal and internal clients, conduct interviews, facilitate discussion with groups, and contribute to the development of communication strategies.

  1. Meet common and specific communication needs of clients and colleagues
    • Specific communication needs of clients and colleagues are identified and met
    • Different approaches are used to meet communication needs of clients and colleagues
    • Conflict is addressed promptly in a manner which does not compromise the organization
  2. Contribute to the development of communication strategies
    • Strategies for internal and external dissemination of information are developed, promoted, implemented and reviewed as required
    • Channels of communication are established and reviewed regularly
    • Coaching in effective communication is provided
    • Work related network and relationship are maintained
    • Negotiation and conflict resolution strategies are used where required
    • Communication with clients and colleagues is performed appropriate to individual needs and organizational objectives
  3. Deliver a technical presentation
    • Presentation is delivered clearly, sequential and delivered within allotted time
    • Utilize appropriate media to enhance presentation
    • Differences in views/opinions are respected
    • Questions during fora are responded in a manner consistent with organizational standard
  4. Represent the organization
    • When participating in internal or external forums, presentation is relevant, appropriately researched and presented in a manner to promote the organization
    • Presentation is clear and sequential and delivered within a predetermined time
    • Utilize appropriate media to enhance presentation
    • Differences in views are respected
    • Written communication is consistent with organizational standards
    • Inquiries are responded in a manner consistent with organizational standard
    • Consolidate ideas and suggestions
    • Generalize and summarize all ideas and suggestions
  5. Facilitate group discussion
    • Mechanisms which enhance effective group interaction is defined and implemented
    • Strategies which encourage all group members to participate are used routinely
    • Objectives and agenda for meetings and discussions are routinely set and followed
    • Relevant information is provided to group to facilitate outcomes
    • Evaluation of group communication strategies is undertaken to promote participation of all parties
    • Specific communication needs of individuals are identified and addressed
  6. Conduct interview
    • A range of appropriate communication strategies are employed in interview situations
    • Records of interviews are made and maintained in accordance with organizational procedures
    • Effective questioning, listening and nonverbal communication techniques are used to ensure that required message is communicated

UNIT OF COMPETENCY: DEVELOP AND LEAD TEAMS
UNIT CODE : 500311402

This unit covers the skills, knowledge and attitudes required to determine individual and team development needs and facilitate the development of the workgroup.

  1. Foster Individual growth
    • Learning and development needs of team members are systematically identified in line with organizational requirements
    • Development plan to meet individual needs is collaboratively developed and implemented
    • Individuals are encouraged to self – evaluate performance and identify areas for improvement
    • Feedback on performance of team members is collected from relevant sources and compared with established team learning process
  2. Foster individual and team growth
    • Learning and development program goals and objectives are identified to match the specific knowledge and skills requirements of competency standards
    • Learning delivery methods are appropriate to the learning goals, the learning style of participants and availability of equipment and resources
    • Workplace learning opportunities and coaching/ mentoring assistance are provided to facilitate individual and team achievement of competencies
    • Resources and timelines required for learning activities are identified and approved in accordance with organizational requirements
  3. Monitor and evaluate workplace learning
    • Feedback from individuals or teams is used to identify and implement improvements in future learning arrangements
    • Outcomes and performance of individuals/teams are assessed and recorded to determine the effectiveness of development programs and the extent of additional support
    • Modifications to learning plans are negotiated to improve the efficiency and effectiveness of learning
    • Records and reports of competency are maintained within organizational requirement
  4. Develop team commitment and cooperation
    • Open communication processes to obtain and share information is used by team
    • Decisions are reached by the team in accordance with its agreed roles and responsibilities
    • Mutual concern and camaraderie are developed in the team
    • Career planning for each member are monitored
  5. Facilitate accomplishment of team goals
    • Team members actively participated in team activities and communication processes
    • Teams members developed individual and joint responsibility for their actions
    • Collaborative efforts are sustained to attain organizational goals

UNIT OF COMPETENCY : PERFORM HIGHER-ORDER THINKING PROCESSES AND APPLY TECHNIQUES IN THE WORKPLACE
UNIT CODE : 500311403

This unit of covers the knowledge, skills and attitudes required to use fundamental critical thinking skills in the workplace.

  1. Evaluate effectiveness and efficiency of the workplace systems, processes and procedures.
    • Effectiveness and efficiency of workplace standards and procedures are examined.
    • Usage of inquiry and dialogue to communicate evaluation measures and results are implemented.
    • Evaluation reports are prepared and communicated to team members.
  2. Foster the habit of critical inquiry and curiosity in the workplace.
    • Issues and situations are reflected on and wondered about.
    • Issues and problems in the workplace particularly in the policies, procedures and protocols are discussed and evaluated between and among teams.
    • Evaluation of efficiency and effectiveness of workplace policies, procedures and protocols are documented, communicated and agreed upon between and among teams.
    • Growth mindset and positive relationship and communication is applied in the context of curiosity and critical inquiry in the workplace.
  3. Develop practical action plans for improving workplace conditions.
    • Evaluation of efficiency and effectiveness of workplace policies, procedures and protocols are documented, communicated to stakeholders.
    • Practical action plans in improving workplace conditions are formulated, presented and negotiated with stakeholders.
    • Proposed changes and directions are inquired, processed and negotiated between and among teams, and stakeholders as well of the organization.
    • Commitment to continuous improvement and change is highlighted.
    • Passion and dedication for changing and adapting to the demands of the 21st century workplace are considered.

UNIT OF COMPETENCY : CONTRIBUTE TO THE PRACTICE OF SOCIAL JUSTICE IN THE WORKPLACE
UNIT CODE : 500311404

This unit covers ways and means to assume active roles in resolving local and global challenges and to become proactive contributors to a more peaceful and sustainable world.

  1. Update self on local, national and global trends/issues in the workplace
    • Media are regularly scanned/ monitored for trends and issues relevant to human rights, gender equality, promotion of culture of peace and nonviolence, global citizenship and appreciation of cultural diversity.
    • Knowledge and understanding of local, national and global issues and their interconnectedness and interdependency are acquired.
    • Notable issues and trends are critically examined and discussed with peers, colleagues, or family members.
  2. Relate local and global trends to workplace context
    • Local events are reflected on for implications in one’s own situation and in the external global environment.
    • Sense of belonging to a common humanity, sharing values and responsibilities are developed.
    • Attitudes of empathy, solidarity and respect for differences and diversity are strengthened.
  3. Engage and take actions on workplace issues and concerns
    • Effective and responsible actions at local, national and global levels are identified.
    • Motivation and willingness to take necessary actions are developed.
    • Attitude of “thinking globally and acting locally” is practiced.

UNIT OF COMPETENCY : MANAGE INNOVATIVE WORK INSTRUCTIONS
UNIT CODE : 500311405

This unit covers the knowledge, skills and attitudes required to sustain and develop a workplace environment in which improvement, innovation and learning are promoted and reinforced.

  1. Review and analyze existing workplace practices
    • Current instructions and strategies to perform tasks in the workplace are reviewed
    • Climate for innovation at the organizational level is defined
    • Innovation drivers in the workplace are identified
  2. Examine opportunities for continuous improvement and innovation of practices in the workplace
    • Effectiveness of innovative practices in the workplace is determined
    • Innovative behaviors of leaders or managers in the organization are assessed
    • Driving principles of innovation are discussed
  3. Implement innovative ways in the conduct of usual workplace practices
    • Innovative behaviors in the workplace are performed
    • Innovative climate in the workplace is maintained
    • Adoption or modification of new ideas relevant to the organizational needs is achieved

UNIT OF COMPETENCY : MANAGE AND EVALUATE USAGE OF INFORMATION
UNIT CODE : 500311406

This unit of competency covers the knowledge, skills and attitudes required to support

  1. Review information needs and sources
    • The information needs of individuals/teams are determined and the sources are identified.
    • Information held by the organization is reviewed to determine suitability and accessibility.
    • Plans are prepared to obtain information that is not available or accessible within the organization.
  2. Collect and analyze information
    • Collection of information is interpreted timely and relevant to the needs of individuals/teams.
    •  Information is collected in formal suitable for analysis, interpretation and dissemination.
    • Information is analyzed to identify relevant trends and developments in terms of the needs for which is acquired.
  3. Use management information systems
    • Management information systems are used to store and retrieve data for decision making.
    • Technology available in the work area/organization is used to manage information.
    • Recommendations for improving the information system are submitted to designated persons/ groups.
  4. Report and disseminate analyzed information
    • The results of information gathering, analysis and synthesis are reported within specified time frames and to the standard defined by the organization.
    • The results of information gathering, analysis and synthesis are reported so they can be inputs to policy development and organization decision making.
    • Information which is gathered is disseminated to appropriate personnel within the specified timeframe

UNIT OF COMPETENCY : LEAD IN IMPROVEMENT OF OCCUPATIONAL SAFETY AND HEALTH (OSH) PROGRAMS, POLICIES AND PROCEDURES
UNIT CODE : 500311407

This unit covers the knowledge, skills and attitudes required to assess Occupational Safety and Health (OSH) practices and programs, recommend OSH program improvement initiatives, and implement recommended improvements on Occupational Safety and Health (OSH) Programs, Procedures and Policies

  1. Assess Occupational Safety and Health (OSH) practices and programs
    • OSH practices and programs are reviewed based on workplace policies and procedures
    • Appropriate personnel or OSH reference guides are consulted for proper guidance based on workplace policies and procedures
    • Current practices and programs are evaluated based on acceptable level of OSH work standards
  2. Recommend OSH program improvement initiatives
    • OSH work improvement initiatives are identified that are relevant with the workplace scenario
    • OSH program improvement plans are organized based on workplace policies and procedures
    • OSH program improvement plans are presented based on workplace policies and procedures
  3. Implement recommended improvements on Occupational Safety and Health (OSH) Programs, Procedures and Policies
    • Approved improvements on OSH work improvement initiatives are communicated based on workplace policies and procedures
    • Concern personnel are guided in accordance with workplace policies and procedures
    • Implementation of the approved OSH initiatives are monitored in accordance with workplace policies and procedures
    • Implementation of approved OSH initiatives are evaluated based on workplace policies and procedures

UNIT OF COMPETENCY : LEAD TOWARDS IMPROVEMENT OF ENVIRONMENTAL WORK PROGRAMS, POLICIES AND PROCEDURES
UNIT CODE : 500311408

This unit covers the knowledge, skills and attitudes required in assessing environmental work practices and standards, recommending environmental work improvement initiatives and implementing recommended environmental improvements

  1. Assess environmental work practices and programs
    • Environmental practices and programs are reviewed based on workplace policies
    • Appropriate personnel or environmental reference guides are consulted for proper guidance based on workplace policies*
    • Current practices and programs are evaluated based on acceptable level of environmental work standards*
  2. Recommend environmental program improvements initiatives
    • Environment practices opportunities are Identified that are relevant with the workplace scenario
    • Environmental program improvement plans are organized based on workplace policies and procedures*
    • Environmental program improvement plans are presented based on workplace policies and procedures*
  3. Implement recommended improvements on environmental programs, policies and procedures
    • Approved improvements on environmental work program initiatives are promoted based on workplace policies and procedures
    • Implementation of the approved environmental initiatives are monitored in accordance with workplace policies and procedures
    • Implementation of approved environmental initiatives are evaluated based on workplace policies and procedures

UNIT OF COMPETENCY : SUSTAIN ENTREPRENEURIAL SKILLS
UNIT CODE : 500311409

This unit covers the outcomes required to update and continue one’s professional development along entrepreneurship, including applying such growth in skills toward expanding the enterprise and developing its work force.

  1. Enhance one’s business skills
    • Entrepreneurial skills development needs are identified and responded to promptly.
    • Market trends are monitored, anticipated and taken advantage of where feasible.
    • New technologies, products and processes are included/utilized where advantageous to the enterprise.
    • Constant dialog/linkages with other entrepreneurs/peers and stakeholders are maintained
    • Circulation and participation in business for a, meetings, conventions and exhibits are maintained.
  2. Manage entrepreneurial practices
    • Ideas and comments for improvements are sought from workers and clients.
    • Staff/workers are encouraged and supported in their skills development and enhancement.
    • A culture of continuous improvement is fostered within the enterprise.
    • Innovations on the existing lines of products and services are encouraged
  3. Expand markets and clientele
    • Enterprise is built up and sustained through judicious control of cash flows.
    • Profitability of enterprise is ensured though appropriate internal controls.
    • Unnecessary or lower priority expenses and purchases are avoided.
    • New markets and clients are identified based on current market trends

GLOSSARY OF TERMS

  • Aging (of Meat) – A controlled process where connective tissue and other proteins of the meat is broken down by the natural enzymes to improve taste and/or tenderness.
  • Anti-griddling – A process where food is flash frozen or semi-frozen on a chilled metal griddle.
  • Audit – An official inspection of an individual’s or organization’s accounts, typically byu an independent body.
  • Charcuterie – The branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrrines, galantines, ballotines, pates and confit, primarily from pork.
  • Convenience Product – A product that has had all or part of the preparation done.
  • Direct Cost – The costs which are directly accountable to a cost object.
  • Eco-friendly Packaging – May refer to packaging that are produced to improve ecological and environmental impacts
  • Emulsification – The process of mixing two immiscible (unmixable) liquids.
  • Engastration – A cooking technique in which the cook stuffs the remains of one animal into another animal.
  • Environmentally Friendly Tools and Equipment – refer to tools and equipment that minimize generation of wastage and emissions in all environmental media (air, soil, water), reduces usage of non-renewable resources, particularly by means of efficient use of energy using other natural resources (solar, wind, biomass, geothermal and biofuel), and/or energy saving
  • Expense – Costs incurred in the normal course of operations to support the production of revenue
  • Farinaceous Dishes – A term that denotes that a food product that contains a high proportion of starch
  • Feedback – A system of giving information or advice to others, in response to an activity, action or performance of a task, etc., which is used as a basis for improvement.
  • Flash Freezing – A freezing method for food in which it is frozen rapidly so as to prevent the formation of ice crystals.
  • Food Cost Percentage – The allocation of a business’s operating budget that can be allocated to food for the operation to still turn a profit.
  • Food Flow – Refers to the steps in the food production system in which the food must go through from starting from purchasing until service.
  • Free-Range – Denotes a method of farming husbandry where the animals, for at least part of the day, can roam freely outdoors, rather than being confined in an enclosure for 24 hours each day.
  • Gelatinization – The process where starch and water are subjected to heat causing the starch granules to swell.
  • Gelation – The conversion from a liquid solution to a semi-solid state, through the incorporation of gelling agents, whether with heat or without heat.
  • General Cleaning – Refers to the whole cleaning of tools, equipment, general and public areas at a set time, that may result to a partial halting of operations to ensure complete or total cleaning.
  • Gluten – An interconnected network of proteins produced in baked goods that trap gasses and that make doughs elastic and extensible.
  • HACCP (Hazard Analysis Critical Control Point) – A proactive food safety management system based on the approach of controlling critical control points in food handling to prevent food safety problems.
  • Halal – An Islamic dietary law where food is processed and prepared in accordance with those requirements
  • Immersion Circulator – An electrically powered device that circulates and heats a warm fluid kept at an accurate and stable temperature.
  • Indirect Cost – The cists that are not directly accountable to a cost object. They may be either fixed or variable.
  • Instant-read thermometer – a thermometer used to measure the internal temperature of foods. The stem is inserted into the food, producing an instant temperature read out.
  • Job schedule – A written plan of where you should be cleaning with approximate times. Its purpose is to monitor certain tasks that have been completed and help address any problem or maintenance issues that need attention.
  • Kosher – A Jewish dietary regulations of kashrut, primarily derived from Leviticus and Deuteronomy.
  • Lacto Vegetarian – A type of diet where a person abstains from eating meats and eggs but eats dairy products.
  • Lacto-Ovo Vegetarian – A type of diet where a person abstains from eating meats but eats eggs and dairy products.
  • Lecithin – A generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues which are amphiphilic – they attract both water and fatty substances, and are used for smoothing food textures, emulsifying, homogenizing liquid mixtures and repelling sticky materials.
  • Macrobiotic Diet – A pescatarian diet fixed on ideas about types of food drawn from Zen Buddhism. The diet attempts to balance supposed yin and yang elements of food and cookware.
  • Modified Texture Diet – A type of diet hat contain carefully selected foods of an appropriate consistency which can be more easily chewed and managed by a person with dysphagia.
  • Molecular Cooking – A subdiscipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur in cooking.
  • Non-renewable Energies – A resource of economical value that cannot be readily replaced by natural means at a quick enough pace to keep up with consumption.
  • Off-Premise Catering – A type of catering where food is served at a location away from the caterer’s food production facility.
  • On-Site Catering – A type of catering where food is served at the same location as the caterer’s food production facility.
  • Organic Food – Food produced by methods that comply with the standards of organic farming such as the restriction on the use of pesticides and fertilizers and where foods are not subject to irradiation, industrian solvents or synthetic food additives.
  • Ovo Vegetarian – A type of diet where a person abstains from eating meats and dairy products but eats egg products.
  • Pescetarian – A type of vegetarian diet that incorporates seafood as the only source of meat in an otherwise vegetarian diet.
  • Preventive Maintenance – A type of maintenance that is regularly performed on a piece of equipment to lessen the likelihood of it failing.
  • Production Schedule – The timetable for the use of resources and processes required by the food production facility to produce goods and provide services.
  • Production Sheet – A tool that is used in foodservice operation to plan and control food production.
  • Ready-Prepared Catering System – A type of catering system where food items are prepared well in advance before the time of service and kept chilled or frozen until they are ready to be used.
  • Renewable Energies – Refers to energy that is collected from a renewable resource, which are naturally replenished on a human timescale, such as sunlight, wind, rain, tides, waves, and geothermal heat.
  • Re-thermalization – A process whereby cooked food that is cold is reheated to serving temperature.
  • Reverse Spherification – A method of molecular gastronomy that is used to enclose liquid containing alcohol content, as well as liquid with calcium content such as milk or yogurt.
  • Set-Menu – A type of limited menu offered for a set number of courses, at a fixed price.
  • Sous Vide – Literally means “in vacuum” and refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath.
  • Spherification – A method of molecular gastronomy that employs sodium alginate and either calcium chloride or calcium glucate lactate to shape a liquid into squishy spheres, which visually and texturally resemble roe.
  • Sustainable ingredients – These refer to ingredients that are produced and transported in a way that help to: limit global warming, protect biodiversity and ecosystems, respect natural resources and living world, and ensure fair and sufficient compensation as well as decent working conditions.
  • Thermal Cooking – A cooking technique where food in cooked in a device that uses thermal insulation to retain heat and cook food without the continuous use of fuel or other heat source.
  • Vegan – A subset of dietary veganism that consists primarily of fruits and vegetables in the botanical sense, and possibly nuts and seeds, but without animal products.
  • Waste Management – Denotes the activities and actions required to manage waste from its inception to its final disposal.

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